@thepantryboy: 100 Recipes to Get You Cooking, Episode 3 Today we’re making Chinese-style Braised Pork Belly. It’s a simple dish, but there are a few basic techniques here that are useful to learn, building flavour with aromatics and spices, caramelising sugar, searing the pork, and deglazing the pot. Braised Pork Belly Ingredients * 500g pork belly, skin removed and cut into cubes * 30g ginger * 3 cloves garlic * ½ cinnamon stick * 1 bay leaf * 1 star anise * 50g rock sugar * 60g Hua Tiao wine * 120g dark soy sauce * 80g light soy sauce * Water, as needed * Vegetable oil, as needed Slurry * Potato starch * Water 1:1 ratio Method 1. Heat some vegetable oil in a pan and sweat the ginger, garlic and spices for 2–3 minutes. 2. Add the rock sugar and cook until it caramelises. 3. Add the pork belly and sear until lightly browned. 4. Deglaze with Hua Tiao wine, then add the dark and light soy sauce. 5. Add about 1 cup of water, or enough to partially cover the pork. Simmer over low heat for 1½ hours. 6. Thicken the sauce with the potato starch slurry. Serve with steamed rice. That’s recipe 3 of 100. Three recipes in, and we’re getting into some proper cooking. #100Recipes #BraisedPorkBelly #ChineseCooking #HomeCooking #ThePantryBoy

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Wednesday 09 September 2026 10:40:34 GMT